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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.
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This quick and easy turkey soup substitutes spiralized butternut squash for traditional noodles, putting a twist on this fall-flavored meal.
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Shrimp and crabmeat lie nestled happily with veggies above a cream cheese foundation. Mozzarella cheese is sprinkled over all. Serve with bagel or tortilla chips.
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Quinoa frittatas with zucchini, rosemary, and cheese are quick, simple, and vegetarian. Have one for an on-the-go breakfast or as a side.
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Bust out of a stir-fry rut (you know you're in one) by mixing together peanut butter and soy for a creamier sauce.
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Serve these easy to make deep-fried spring rolls with your favorite dipping sauce!
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This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.
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Star chef Mario Batali's outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, broccolini, and shavings of ricotta salata cheese.
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Get Salmon Cobb Salad in Creamy Dill Dressing Recipe from Food Network
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A simple preparation for nutty spring nettles.